Directions: |
Directions:Mix all ingredients except bread in a large kettle and bring to a boil. Simmer covered for 30 minutes, stirring often. When done cooking, strain meat reserving broth. Refrigerate both the meat and the broth separately overnight. The next day discard any fat that has formed on top of broth, and add bread crumbs to broth, stirring until bread is soft. Add meat mixture to soften bread, stirring to mix well. Prepare double pie crusts for two 9 inch pies. Fill bottom crusts of two pies with half of meat mixture, then cover pies with top crusts. Cut slits in top crust for steam to escape during baking.
At this point you can bake pies at 350º for 25 minutes, cool and wrap in foil and freeze for later use. If you want to serve right away, bake pies at 350º for 45 minutes or until crust is nicely browned. You may want to cover edges of pastry with foil to prevent over browning. To bake a frozen pie, let thaw completely, in refrigerator and bake uncovered at 350º for 45 minutes or until crust is nicely browned. One pie will serve 6. Enjoy!
* This recipe is the same for Old Fashioned French Meat Dressing, except dressing uses more bread crumbs. |
Personal
Notes: |
Personal
Notes: This is an old family recipe from my Mom, Georgiana Cyr (1895 to 1975), that has been preserved and perfected by her granddaughter Ann Kasper, whom makes several of these pies every year during the holidays. These pies are delicious served with Harvard beets (vegetable section) and/or cranberries (Holiday Favorites section). Mom would always make several of these pies for New Years day when we would eat them for our meals and family visitors. My Mom's, Mother, Caroline Corrow lived with us, so we had relatives come to visit Grandma Caroline during the Holidays...Memory by Lloyd Cyr
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This recipe for Tourtiere (French Canadian Meat Pie) is from